Vegan Chocolate Layer Cake with Whip Cream & Strawberries!
This Vegan Chocolate Layer Cake with Whip Cream & Strawberries is one of my favourite desserts so far! I’m super proud of how well it turned out. The chocolate cake is light and fluffy, and pairs perfectly with the layers of super light coconut whip cream frosting and sweet strawberries.
This cake is so elegant and perfect for any occasion. It’s a great dessert for summer time and fresh strawberry season, but it would be great any time of year as well. You could also try layering this dessert with any fruit you like, although strawberries, whip cream, and chocolate are such classic pairings and the three of them together are a match made in heaven.
The cake is vegan, refined sugar-free, and gluten-free. I created this recipe using simple and whole food ingredients such as coconut milk, oats, cocoa, and maple syrup. This creates a dessert that also provides nourishment for your body. The cake is made with a base of oat flour and is sweetened with maple syrup. The cake base is not overly sweet, so it works really well with the refreshing whip cream and sweetness from the fresh strawberries.
Tag me on Instagram @livesimplyhealthy if you make this dessert so I can see how it turns out!
For more summer dessert recipes, try my Strawberry Cheesecake Bites, Lemon Cupcakes with Coconut Whip Cream, or Mini Lemon Cheesecakes!
Vegan Chocolate Layer Cake with Whip Cream and Strawberries
Ingredients
Chocolate Cake:
- 4 1/2 cups oat flour oats blended into a fine flour
- 1 cup cocoa powder
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 cup coconut cream the thick white part from two chilled cans of coconut milk
- 1 1/2 cups coconut milk the remaining liquid from the cans of coconut milk
- 3/4 cup maple syrup
- 4 tablespoons apple cider vinegar
- 2 teaspoons vanilla
Whip Cream:
- Coconut cream from two 400 ml cans of coconut milk the thick white part from a chilled coconut milk can
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 2 cups fresh strawberries sliced
Instructions
- Chill four 400 ml cans of coconut milk in the fridge overnight.
- Preheat oven to 350 degrees Fahrenheit. Line two 9x9 round baking pans with a criss-cross of two thin strips of parchment paper for easy removal.
- To prepare the cakes, combine the oat flour, cocoa powder, baking powder, and baking soda in a large bowl. Add the coconut cream, coconut milk, and maple syrup. Stir to combine. Add the apple cider vinegar and vanilla and stir until fully combined.
- Pour the cake batter into the prepared cake pans. Bake in the preheated oven for 35-37 minutes, until a toothpick inserted in the centre comes out clean. Set in the fridge to cool completely.
- When the cakes are cooled completely, prepare the whip cream by adding the coconut cream, maple syrup, and vanilla to a large bowl or stand mixer. Beat until light and fluffy, about 2-3 minutes.
- To assemble the cake, lay your first cake on your serving plate. Dollop just under half the whip cream onto the cake and spread evenly to the edges, leaving a border 1/4 cm from the edges. Layer 1 cup of strawberries evenly over the cake. Lay the second cake on top. Spread the remaining whip cream over the top of the cake and lay your remaining strawberries on top in a circle or any decorative design you prefer. Serve immediately or store in the fridge until serving.
- Store leftovers in the fridge for about 4 days, or individually freeze leftover slices for up to a month.
Notes
